This Crockpot Salsa Chicken with Black Beans and Corn is juicy, hearty and so easy. Dump everything in the Crockpot, let it cook, and serve in bowls, over chips, or wrapped in tortillas for tacos. Perfect for busy nights — and the leftovers? Even better!
Why This Crockpot Salsa Chicken with Black Beans and Corn Is a Hands-Off Dinner Favorite
This Crockpot Salsa Chicken with Black Beans and Corn is the ultimate hands-off dinner. Juicy chicken slow-cooks with sweet corn, hearty black beans, and zesty salsa for a simple, comforting meal that’s full of yummy flavor. We just had this last week, served as chicken and rice taco bowls, piled high over my Cilantro Lime Rice and topped with a big spoonful of Homemade Fresh Salsa . Bowls were licked clean! 🙂
It takes just a few minutes to throw together, then your Crockpot does all the work — cooking on low for 7 hours or high for 4 hours until the chicken is perfectly tender. I hope you try it soon!
How to Serve Crockpot Salsa Chicken
I make this recipe a lot because it’s so versatile and can be used so many ways!
- Over rice for a chicken and rice taco bowl (our favorite way). Serve with your favorite toppings like sliced avocado, jalapeno peppers, cilantro, shredded cheese and lime.
- Over tortilla chips for nachos
- Wrapped in tortillas for tacos or burritos
- In a bowl as a stew
How to Make Salsa Chicken in Slow Cooker
Place the chicken in the crockpot . You’ll need 1.5-2 pounds of skinless chicken thighs (or breasts).
Add the drained corn, black beans, salsa and taco seasoning on top of the chicken.
Stir gently to combine.
Cover and cook on low for 7 hours (4 hours on high) until the chicken is tender and fully cooked.
Shred the chicken and stir it back into the crockpot to sit for a few minutes to soak up the juices. Serve however you’d like! We made chicken and rice bowls.
Storing Leftovers and Freezing
This chicken keeps beautifully in the fridge for up to 3–4 days, making it perfect for easy lunches or a quick dinner later in the week. Just store it in an airtight container and reheat gently on the stove or in the microwave. You can also freeze it for longer storage — divide it into portions, pop it in freezer-safe containers or bags, and it will stay tasty for up to 2–3 months. When you’re ready to eat, thaw overnight in the fridge (or in the microwave if you forget) and reheat until warmed through.
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Ingredients
- ▢ 1.5 – 2 pounds boneless skinless chicken thighs (or breasts)
- ▢ 2 (15 oz cans) black beans drained
- ▢ 1 (15 oz can) corn drained
- ▢ 1 (16 oz jar) salsa (your favorite brand)
- ▢ 1 packet taco seasoning
Instructions
- Place the chicken in the Crockpot. Add in drained black beans, corn, salsa, and taco seasoning.
- Stir to fully combine.
- Cover and cook on low for 7 hours or high for 4 hours or until the chicken is tender and fully cooked.
- Shred the chicken with two forks and stir it back into the mixture so it soaks up the juices.
- Serve however you like — in bowls, over chips, or wrapped in tortillas.
Crockpot Salsa Chicken with Black Beans and Corn
Ingredients
- 1.5 - 2 pounds boneless skinless chicken thighs (or breasts)
- 2 (15 oz cans) black beans drained
- 1 (15 oz can) corn drained
- 1 (16 oz jar) salsa (your favorite brand)
- 1 packet taco seasoning
Instructions
- Place the chicken in the Crockpot. Add in drained black beans, corn, salsa, and taco seasoning.
- Stir to fully combine.
- Cover and cook on low for 7 hours or high for 4 hours or until the chicken is tender and fully cooked.
- Shred the chicken with two forks and stir it back into the mixture so it soaks up the juices.
- Serve however you like — in bowls, over chips, or wrapped in tortillas.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
